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Make Perfect Paneer Tikka Masala at Home

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This Halloumi Tikka Masala presents pan-fried halloumi cheese cubes enveloped in a vibrant, creamy tomato-based sauce. The dish offers a harmonious blend of savory and mildly spiced flavors, with the halloumi providing a delightful firm yet tender texture that absorbs the aromatic curry. Fresh cilantro brightens the overall profile, creating a comforting and satisfying meal.

Ingredients

Scale
  • 250g halloumi cheese, cut into 1-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon chili powder (or to taste)
  • 1 (400g) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup water or vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup plain full-fat yogurt (optional, for extra creaminess)
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Pat the halloumi cubes dry with paper towels. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the halloumi and cook for 2-3 minutes per side, until golden brown. Remove from the skillet and set aside.
  2. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and cook over medium heat for 5-7 minutes, until softened and translucent.
  3. Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant.
  4. Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and chili powder. Cook for 30 seconds, stirring constantly, until aromatic.
  5. Pour in the crushed tomatoes and tomato paste. Add the water or vegetable broth and sugar (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
  6. Remove the lid and stir in the heavy cream and optional yogurt. Cook for another 2-3 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. Do not boil after adding cream.
  7. Gently fold in the cooked halloumi cubes. Season with salt to taste.
  8. Garnish generously with fresh chopped cilantro before serving.

Notes

For a deeper flavor, allow the sauce to simmer for an additional 10 minutes before adding the cream.

Adjust the amount of chili powder to suit your preferred spice level.

Serve this Halloumi Tikka Masala with warm naan bread or fluffy basmati rice.

If the sauce becomes too thick, add a splash more water or vegetable broth to reach your desired consistency.

Nutrition

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